Cashew Sweet Cream: Make your cashew sweet cream, you can use right away or keep in the fridge for a few hours to thicken. Cashew cream can also be made a day or two ahead.

Crust: Make your crust by combining all the ingredients, except water, into a food processor/blender and blend until combined, and somewhat chunky. Add one tablespoon of water, and process until dough forms. Add the extra tablespoon of water if needed (you may find in your climate or altitude that you may not need it). We don’t want the dough too wet, just enough so that it combines nicely. Cover and place in the refrigerator for 20 min to stiffen.

Prep fruit: While dough is setting, prepare your fruits and set aside.

Assemble: Using molds of choice, line each with a piece of saran wrap or cut parchment paper (this will help to remove them so be sure to leave overhanging flaps). Fill each pan with a layer of dough, about 1/4 inch thick, by pressing firmly, yet gently into place. Fill each tartlet with cashew cream, almost to the rim, and level out, top with 1/3 cup of fruit.

Remove: To remove tart from mold, gently lift the edges of saran wrap or parchment paper, place on a flat surface, and using a spatula carefully wedge under the tart and move to desired flat surface.

Make ahead: You can prepare these a couple of hours ahead, cover them with saran wrap and store in the refrigerator until ready to eat. Makes 3 three-inch fruit tarts using the mini cake molds. Each fruit tart is about 2 servings.